Coffee, of genus Coffea, is a member of Rubiaceae family that consists of more than 400 species and is mostly grown in the tropical and subtropical regions. The major coffee production systems include forest, semi-forest, garden and plantations. Coffee is intercropped with other companion crops or leguminous shade trees as low-cost production options to diversify food and cash security. Rainfall is the most important factor governing the distribution of coffee farming and wild coffee forests in Ethiopia. The distribution of rainfall varies greatly across Ethiopia, according to season, altitude and physical features of the landscape. Coffee is made from coffee bean and known to have the properties of keeping drinkers alert and awake. The use of coffee leaves to make tea has long been a tradition in West Sumatera, Ethiopia, Jamaica, India, Java and South Sudan. The main objective of this study is to document the traditional knowledge of people on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone. This study was conducted in Jimma, Elubabor and West Wollega Zone from January - November, 2019. Multistage sampling technique was employed to collect traditional knowledge of people on Coffea arabica. Primary data were collected from the respondents by distributing questionnaires and focus group discussion. The collected data were analyzed by using SPSS (statistical package for social sciences). The result of the study indicates that: the type of land preferred for the production of Coffeaarabica was semi forest whereas the most preferable soil was sand soil. The type of land preferred for the production of Coffeaarabica was semi forest whereas the most preferable soil was sand soil. Summer and spring were preferable seasons by the farmers of the study area for coffee production. Cordia Africana, Croton macrostachyus, Ziziumguaniense and Acacia abyssinica were very relevant for coffea arabica shade. The respondents manage the disease by removing the affected part of Coffea arabica tree and burning it. Coffea Arabica also has cultural and spiritual values.
| Published in | European Journal of Biophysics (Volume 9, Issue 1) |
| DOI | 10.11648/j.ejb.20210901.11 |
| Page(s) | 1-8 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Traditional Knowledge, Coffea arabica, Intercropped, Consumption and Roasting
| [1] | Buffo RA, Freire CC. Coffee flavour: An overview. Flavour and Fragrance Journal. 2004; 19: 99–104. |
| [2] | Campa C, Mondolot L, Rakotondravao A, Bidel LPR, Gargadennec A, Couturon E, La Fisca P, Rakotomalala JJ, Jay-Allemand C and Davis AP. A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implications and uses. Ann Bot 2012; 110 (3): 595e613. |
| [3] | Davis, A. P., Gole, T. W., Baena, S. & Moat, J. (2012). The impact of climate change on natural populations of Arabica coffee: predicting future trends and identifying priorities. PLoS ONE 7 (11): e47981. |
| [4] | Hailu, B. T., Maeda, E. E., Heiskanen, J. & Pellikka, P. (2015). Reconstructing pre-agricultural expansion vegetation cover of Ethiopia. Applied Geography 62: 357–365. |
| [5] | IISD (International Institute for Sustainable Development). 2009. Agriculture and Rural Development Day Bulletin, Vol. 170, No. 1, Monday 14 December 2009. Available online at https://www.fanrpan.org/archive/documents/d00791/ |
| [6] | International Coffee Organization (ICO). (2015). Historical Data on the Global Coffee Trade. |
| [7] | Karakaya S. Bioavailability of phenolic compounds. Crit Rev Food Sci Nutr 2004; 44 (6): 453e64. |
| [8] | Minten, B., Tamru, S., Kuma, T. & Nyarko, Y. (2014). Structure and Performance of Ethiopia’s Coffee Export Sector. Working paper 66. June 2014. Addis Ababa: Ethiopian Development Research Institute (EDRI) and International Food Policy Research Institute (IFPRI). Pp 30. |
| [9] | Mondolot L, La Fisca P, Buatois B, Talansier E, de Kochko A and Campa C. Evolution in caffeoylquinic acid content and histolocalization during Coffea canephora leaf development. Ann Bot 2006; 98 (1): 33e40. |
| [10] | Novita R., Kasim A., Anggraini T. and Putra D. P. (2018)/ Journal of Ethnic Foods: 5: 286-291. |
| [11] | Petit, Nicolas (2007). “Ethiopia’s Coffee Sector: A Bitter or Better Future?” Journal of Agrarian Change, Vol. 7, No. 2, 225–263. |
| [12] | Talamond P, Mondolot L, Gargadennec A, de Kochko A, Hamon S, Fruchier A and Campa C. First report on mangiferin (C-glucosyl-xanthone) isolated from leaves of a wild coffee plant, Coffea pseudozanguebariae (Rubiaceae). Acta Bot Gall 2008; 155 (4): 513e9. |
| [13] | Taye, K., Tesfaye, S. and Alemseged, Y. 2004. Adaptation of Arabica coffee landraces along topographic gradients in southern Ethiopia. In: Proceedings of the 20th International Conference on Coffee Science (ASIC), 11-15 October 2004, Bangalore, India, 1046-1052. |
| [14] | Tefera, A. & Tefera, T. (2014). w. GAIN Report (number ET1402–13/5/2014). USDA Foreign Agricultural Service. Pp. 11. |
| [15] | Tefera, A. (2015). Ethiopia: Coffee Annual Report. GAIN Report (number ET1514–26/5/2015). USDA Foreign Agricultural Service. Pp 6. |
| [16] | Tabachnick and Linda S. Fidell Experimental Design Using ANOVA, Duxbury, Belmont, CA, (2007). Library of Congress Control Number: 2006920045, ISBN 0534405142. |
APA Style
Guta Waktole Weyesa, Rahel Tilahun. (2021). Documentation of Traditional Knowledge on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone. European Journal of Biophysics, 9(1), 1-8. https://doi.org/10.11648/j.ejb.20210901.11
ACS Style
Guta Waktole Weyesa; Rahel Tilahun. Documentation of Traditional Knowledge on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone. Eur. J. Biophys. 2021, 9(1), 1-8. doi: 10.11648/j.ejb.20210901.11
AMA Style
Guta Waktole Weyesa, Rahel Tilahun. Documentation of Traditional Knowledge on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone. Eur J Biophys. 2021;9(1):1-8. doi: 10.11648/j.ejb.20210901.11
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ejb.20210901.11,
author = {Guta Waktole Weyesa and Rahel Tilahun},
title = {Documentation of Traditional Knowledge on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone},
journal = {European Journal of Biophysics},
volume = {9},
number = {1},
pages = {1-8},
doi = {10.11648/j.ejb.20210901.11},
url = {https://doi.org/10.11648/j.ejb.20210901.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ejb.20210901.11},
abstract = {Coffee, of genus Coffea, is a member of Rubiaceae family that consists of more than 400 species and is mostly grown in the tropical and subtropical regions. The major coffee production systems include forest, semi-forest, garden and plantations. Coffee is intercropped with other companion crops or leguminous shade trees as low-cost production options to diversify food and cash security. Rainfall is the most important factor governing the distribution of coffee farming and wild coffee forests in Ethiopia. The distribution of rainfall varies greatly across Ethiopia, according to season, altitude and physical features of the landscape. Coffee is made from coffee bean and known to have the properties of keeping drinkers alert and awake. The use of coffee leaves to make tea has long been a tradition in West Sumatera, Ethiopia, Jamaica, India, Java and South Sudan. The main objective of this study is to document the traditional knowledge of people on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone. This study was conducted in Jimma, Elubabor and West Wollega Zone from January - November, 2019. Multistage sampling technique was employed to collect traditional knowledge of people on Coffea arabica. Primary data were collected from the respondents by distributing questionnaires and focus group discussion. The collected data were analyzed by using SPSS (statistical package for social sciences). The result of the study indicates that: the type of land preferred for the production of Coffeaarabica was semi forest whereas the most preferable soil was sand soil. The type of land preferred for the production of Coffeaarabica was semi forest whereas the most preferable soil was sand soil. Summer and spring were preferable seasons by the farmers of the study area for coffee production. Cordia Africana, Croton macrostachyus, Ziziumguaniense and Acacia abyssinica were very relevant for coffea arabica shade. The respondents manage the disease by removing the affected part of Coffea arabica tree and burning it. Coffea Arabica also has cultural and spiritual values.},
year = {2021}
}
TY - JOUR T1 - Documentation of Traditional Knowledge on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone AU - Guta Waktole Weyesa AU - Rahel Tilahun Y1 - 2021/03/12 PY - 2021 N1 - https://doi.org/10.11648/j.ejb.20210901.11 DO - 10.11648/j.ejb.20210901.11 T2 - European Journal of Biophysics JF - European Journal of Biophysics JO - European Journal of Biophysics SP - 1 EP - 8 PB - Science Publishing Group SN - 2329-1737 UR - https://doi.org/10.11648/j.ejb.20210901.11 AB - Coffee, of genus Coffea, is a member of Rubiaceae family that consists of more than 400 species and is mostly grown in the tropical and subtropical regions. The major coffee production systems include forest, semi-forest, garden and plantations. Coffee is intercropped with other companion crops or leguminous shade trees as low-cost production options to diversify food and cash security. Rainfall is the most important factor governing the distribution of coffee farming and wild coffee forests in Ethiopia. The distribution of rainfall varies greatly across Ethiopia, according to season, altitude and physical features of the landscape. Coffee is made from coffee bean and known to have the properties of keeping drinkers alert and awake. The use of coffee leaves to make tea has long been a tradition in West Sumatera, Ethiopia, Jamaica, India, Java and South Sudan. The main objective of this study is to document the traditional knowledge of people on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone. This study was conducted in Jimma, Elubabor and West Wollega Zone from January - November, 2019. Multistage sampling technique was employed to collect traditional knowledge of people on Coffea arabica. Primary data were collected from the respondents by distributing questionnaires and focus group discussion. The collected data were analyzed by using SPSS (statistical package for social sciences). The result of the study indicates that: the type of land preferred for the production of Coffeaarabica was semi forest whereas the most preferable soil was sand soil. The type of land preferred for the production of Coffeaarabica was semi forest whereas the most preferable soil was sand soil. Summer and spring were preferable seasons by the farmers of the study area for coffee production. Cordia Africana, Croton macrostachyus, Ziziumguaniense and Acacia abyssinica were very relevant for coffea arabica shade. The respondents manage the disease by removing the affected part of Coffea arabica tree and burning it. Coffea Arabica also has cultural and spiritual values. VL - 9 IS - 1 ER -
Information
Email: